Authentic Mediterranean Orzo Pasta Salad Recipe
This Genuine Mediterranean Orzo Pasta Salad Recipe, brimming with Mediterranean tastes, tomatoes, dark olives, spices, and feta, serves as the ideal accompaniment for nearly any meal!
What Is Orzo?
Pasta!
Orzo is essentially pasta, much like couscous is considered pasta.
However, the remarkable aspect of it is that it’s not a heavy, overwhelming pasta frequently served as a main course.
Most pasta takes center stage in every pasta dish.
Not with orzo.
These petite pasta, shaped somewhat like rice and barley, can be utilized in numerous ways.
Equally delightful in both cold and warm creations.
Mediterranean Salad vs Greek Orzo Salad
Across different regions of the Middle East, as well as in Greece, we incorporate local ingredients and flavors into our dishes.
Every Greek will assert that a Greek Orzo Salad belongs to them.
In a similar vein, a Mediterranean orzo salad has existed in Middle Eastern cuisine since ages past.
To be frank, orzo is originally Italian, and can be used in as many ways as pasta or rice.
Therefore, let’s embrace some of my favorite Mediterranean flavors in this incredible orzo pasta salad!
My Mediterranean Dish For National Television Cooking Contest!
Having had the great honor to participate in The Great American Recipe with PBS, allowed me to display several of my beloved dishes.
It was the fifth episode, when the challenge “Once In A Lifetime” was revealed.
Select a single dish that tells the story of a cherished special event, and how you commemorate it.
In my household, everyone prepares food, and we even have a few professionals among us.
One of my sons is a professional chef and each year for my birthday, he crafts his mom’s favorite dish; Lamb chops, Green bean bundles, and a Mediterranean orzo salad.
Thus, for the fifth episode, this is what I created.
As a result, I triumphed in that round!
Consequently, this genuine Mediterranean orzo pasta salad recipe is indeed a champion, just consult the judges!
Genuine Mediterranean Salad
What constitutes a Mediterranean salad?
Basic elements include tomatoes, fresh herbs, sheep or goat cheese, and homemade vinaigrette!
For my truly authentic Mediterranean salad, I opted for sun-dried tomatoes rather than fresh tomatoes.
Sun-dried tomatoes are richer in flavor, akin to raisins, since most of the liquid has been removed.
This method concentrates the essence of the tomato, whereas the moisture from a fresh tomato can lead to a soggy, watery salad.
Vegan Mediterranean Orzo Salad And Vegetarian Orzo Salad
All aspects of this delightful orzo pasta salad are suitable for vegans and vegetarians, with the exception of the feta cheese and the small amount of butter utilized for sautéing the garlic.
Just substitute a vegan feta, and replace the butter with olive oil while cooking the garlic, prior to incorporating orzo and water.
The vibrant tastes of parsley, savory olives, and sun-dried tomatoes, combined with the dressing, are packed with flavor independently.
Nevertheless, you might choose to add a store-bought vegan cheese or prepare your own cashew cheese, which is rich in flavor.
Seeking Ideas to Include in Your Orzo Pasta Salad?
Oh boy, do I have ideas for you!
While I typically prepare this scrumptious orzo salad just as illustrated in this recipe, it can be effortlessly extended into a main dish.
In line with the Mediterranean flavors I cherish, here are some delectable enhancements that complement the original recipe:
- Finely sliced red bell pepper – for added crunch and brightness.
- Crunchy cucumbers – offering a refreshing contrast to the salty olives.
- Grape tomatoes, instead of sun-dried tomatoes.
- Artichoke hearts make for a fantastic addition.
- Even chickpeas or fava beans, for an extra protein boost.
- Consider quickly sautéed squid in a little of the homemade dressing to place atop the orzo pasta salad for a fulfilling meal.
What Makes This an Effortless Pasta Salad Recipe?
During the summer season, with home gardens and farmers’ markets bursting with bold flavors for this recipe, you only need to prepare the orzo pasta.
Here is a straightforward method to have the orzo ready ahead of time for creating this simple Mediterranean orzo salad.
- Boil a large pot of salted water and cook multiple packages of dry orzo.
- Be careful to cook the orzo just al dente (with a bite lol), so remember to test it.
- Quickly drain and rinse it under cold water to halt the cooking process.
- Drain thoroughly once more.
- Transfer to a large airtight container and drizzle a bit of olive oil, stirring, to prevent the pasta from clumping.
- Have a jar of Homemade Salad Dressing in the fridge, and you’ll have this effortless pasta salad ready in minutes.
Refrigerate until you’re prepared to combine the orzo salad.
What to Pair with Mediterranean Orzo Salad
As you can observe (above), when preparing this orzo salad on TV, I paired it with lamb chops and green beans.
However, you might prefer to serve this wonderful salad recipe for a light lunch.
Nothing would complement it better than a loaf of Olive bread!
Ingredients Required
- Orzo
- Butter
- Garlic
- Water
- Salt
- Sun-dried tomatoes
- Pitted Black olives
- Feta cheese
- Fresh parsley
- Lemon juice and zest
- Olive oil
Equipment Required
- 4-quart pot
- Strainer
- Slotted spoon
- Cutting board
- Chopping knife
- Mixing bowl
- Measuring cup
- Measuring spoons
- Stovetop or burner
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Medium saucepan
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Strainer
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Serving bowl
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Cutting board and knife
- 1 cup Orzo pasta dry
- 1 tbsp Butter or olive oil
- 1 Garlic clove crushed
- 2 1/2 cups Water boiling
- 1 tsp Salt for boiling water
- 1/4 cup Sun-dried tomatoes fresh tomatoes may be used instead
- 1/4 cup Pitted black or green olives chopped
- 1/2 cup Feta cheese or plant-based feta
- 1/2 cup Fresh parsley chopped
- 1 tbsp Lemon juice and zest or red wine vinegar
- 2 tbsp Olive oil extra virgin
- 1/4 cup Red onion finely chopped
- Salt to taste
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Bring a pot of salted water to a boil and prepare it.
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In a 4-quart saucepan, melt the butter, add the garlic, salt, and dry orzo, and sauté for 1 minute over medium-low heat.
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Pour 2 1/2 cups of the boiling salted water into the orzo mixture, stir, and simmer on medium-low, stirring occasionally for 10 minutes or until the orzo has expanded in size but retains its firmness and is not mushy. Strain the prepared orzo, rinse it under cold water while in the strainer to halt the cooking. Ensure it is drained completely and set aside.
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In a spacious mixing bowl, whisk together the lemon juice and zest (or wine vinegar) with the olive oil, onions, tomatoes, and olives.
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Incorporate the cooked orzo. Gently fold in the parsley or dill and feta. Serve at room temperature.
- Will keep in the refrigerator, in an airtight container, for several days.
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